Broccoli Marinara Food

AWESOME BROCCOLI MARINARA

Awesome Broccoli Marinara image

This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!

Provided by Debra

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste

Steps:

Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.4 g, Fat 7.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 197.2 mg, Sugar 4.5 g

BROCCOLI MARINARA

Broccoli Marinara image

I love, love, love broccoli and this is a really delicious way to serve it! I'm guessing on the servings.

Provided by crafty chef

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes with balsamic vinegar basil and oil
1 lb broccoli floret
2 garlic cloves, chopped
salt and pepper, to taste

Steps:

Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly.
Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2.
Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green.
Pour into a serving dish, and toss to blend with the sauce before serving.

BROCCOLI-AND-CHICKPEA PARMESAN

Broccoli-and-Chickpea Parmesan image

This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final touch to this comforting, easy, and nutritious meal.

Provided by Sarah Carey

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 head broccoli (12 ounces), trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup panko breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano (2 ounces)
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 1/2 cups marinara sauce
3 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
1 can (15.5 ounces) chickpeas, drained and rinsed

Steps:

Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.

BROCCOLI MARINARA

Broccoli marinara image

A very simple, yet delicious way to add some veggies to dinner. Even kids seem to like it. Of course they would like it better w/ cheese, lol.

Provided by sherry monfils

Categories Vegetables

Number Of Ingredients 5

Ingredients

2 Tbsp olive oil
1 14.5 oz can diced tomatoes w/ balsamic vinegar
1 lb broccoli florets
2 tsp minced garlic
salt and pepper to taste

Steps:

1. Heat oil in lg skillet over medium heat. Add garlic, and stirring, cook for 2 mins. Pour in tomatoes and their juices.
2. Simmer until reduced by 1/2. Place broccoli on top of tomatoes. Season w/ salt & pepper. Cover, simmer on low for 10 mins, or until broccoli is crisp-tender.
3. Pour broccoli mix into sreving dish and toss to blend.

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